Prepare your duck breast by patting it perfectly dry with a paper towel or dish towel.
Score the fat of the duck breast in a crosshatch pattern, being careful not to cut too deeply (don’t cut past the fat layer). Liberally salt both sides of the duck breast.
Place duck breast skin side down into a cold skillet and place over medium heat. Listen for a crackle and watch for smoke. Turn down the heat as needed. Cook for about 15 minutes.
Once fat has rendered and the skin is a beautiful golden brown, flip the duck breast and cook flesh-side-down. For medium-rare, cook about 1 to 2 minutes until the breast reaches an internal temp of 130 degrees. Cook to 140 degrees F for medium and 155 for well-done. Remove to a cutting board and allow to rest.
While the duck breast rests, dice a sweet potato into bite-sized pieces.
Finely grate or mince a 1-inch piece of fresh ginger.
Using your knife remove the peel & bitter pitch of one navel orange and cut fleshy segments away from the membrane over a bowl, allowing any juices to pool into the bowl. Once segmented, squeeze membrane to release any remaining juices.
Heat rendered duck fat over medium heat and add diced sweet potato and a pinch of salt. Fry until just crispy.
Add in orange segments and juice, a pinch or two of red chili flakes, 2 tablespoons of honey, and the grated ginger. Toss to coat sweet potatoes and cook until orange juice has reduced and potatoes are evenly glazed.
Transfer glazed sweet potatoes to a plate alongside sliced duck breast and garnish with parsley.